The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Staggering laminated dough production

chera's picture

Staggering laminated dough production

I teach a weekly bread class - 6 hours each time.  I am gearing up for Danish and Croissant dough.

Mixing, laminating, shaping, proofing, and baking will need to happen between 2 classes so....what do most of you suggest:

Mix and freeze dough on Week 1 and then laminate, shape, proof, bake on Week 2?


Mix & laminate Week 1, then laminate, shape, proof, bake on Week 2?

grind's picture

Week 1 - Mix, Laminate, freeze.


Week 2 - Roll out and cut, shape, proof, bake.